Hospitality
Hotels and restaurants clean their surfaces more often than anyone else and replace them less often than they would like. What matters here is not how a sample looks on a desk, but how a bar front looks after four thousand people have leaned on it. The two questions that decide a hospitality specification are the cleaning regime and the replacement cycle: a surface that needs sealing will not get sealed on schedule, and a floor that shows trolley marks will be photographed by a guest long before it is replaced. Through-body colour matters here for an unglamorous reason — a chipped arris on a bar front shows the same colour as the face, so it gets touched in rather than swapped out.
What each sector actually asks for
The technical questions change more between sectors than they do between finishes. A hotel asks about cleaning cycles, a clinic asks about disinfectants, and an office asks about the joint pattern.
Working on something like these?
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